Our Chefs' Recipes

Sushi Pizza   INGREDIENTS (for 4 servings)   For the patty: 1 cup long-grain rice 2 cups Panko Japanese bread crumbs 1 star anise 2 eggs ¼ cup milk 2 pinches of salt 1 cup canola oil For the topping: 8 slices smoked salmon 20 tail-off white shrimp (medium size) 1 ripe avocado 1 ripe mango... Read More

It's your turn to try these delicious recipes. Enjoy!   BBQ veal steak INGREDIENTS (for 4 servings) 1 kg veal hanger steak, deboned Pour the marinade 1 strong beer (or any beer you have on hand or sitting in the fridge ) 2 tsp grated ginger root 100 ml (1/3 cup) maple syrup 1 large... Read More

Lobster rolls     INGREDIENTS (for 4 servings) 4 hot dog buns 1½ lb cooked lobster meat, cut into large pieces 3 tbsp mayonnaise 2 tsp lobster bisque (optional) ¼ red bell pepper, finely chopped ¼ red onion, finely chopped 1 stalk celery, finely chopped A pinch of smoked paprika Salt and pepper to taste 1 leaf... Read More

Did you know that local products account for 80% to 85% of the purchases made by our chefs? For years, Le Groupe Maurice has emphasized fresh seasonal local products when putting together the delicious menus served in its residences. By focusing on local suppliers, the company is also aware that it is helping to reduce... Read More

Duck Rillettes   INGREDIENTS (serves 4) 4 duck legs 1 small onion, coarsely chopped 1 medium carrot, coarsely chopped 1 stalk celery, coarsely chopped 250 ml white wine 250 ml apple cider (or apple juice) 100 ml duck fat 1 tbsp Sunshine Mix Les Épices de Marie Michèle (émm) or your favourite spice mix 60... Read More

Sylvain Dufour, Chef at the VÜ residence in Sherbrooke, took part in the Un festin pour les yeux competition, organized by Gordon Food Service. The goal? To present a delicious dish devoured first with the eyes, then savored bite by bite. Constantly on the lookout for new flavors, Sylvain presented this elaborate recipe of smoked... Read More

Country-style chicken chowder in a bread bowl   INGREDIENTS (serves 4-6) 100 ml canola oil 1 onion, chopped 100 ml all-purpose flour 1 L chicken broth (homemade or store-bought) 500 ml milk 500 ml potatoes, cubed 100 ml carrots, cubed 100 ml turnips, cubed 100 ml red bell peppers, cubed 100 ml corn kernels, frozen... Read More

Gin-Cured Salmon Gravlax   INGREDIENTS (serves 4) For the gravlax 700 g salmon with the skin on ½ bunch cilantro ½ bunch tarragon 1 bunch dill 60 ml gin 100 ml salt 100 ml sugar 30 ml pepper   For the granita 1 cucumber, coarsely chopped 2 lemons, squeezed 60 ml gin 1 sprig tarragon (leaves only) 5 sprigs cilantro (leaves... Read More

Pork loin with fig and port sauce   INGREDIENTS (serves 4) For the marinade 1 pork loin 2 cloves garlic 1 tbsp dried oregano 2/3 cup canola oil (for the marinade) Salt and pepper 1 tbsp Dijon mustard 1 tbsp port   For the sauce 2 French shallots 2 cloves garlic 4 fresh figs, quartered (set aside for... Read More

Hearty Tofu Chili Soup   INGREDIENTS (serves 4)   454 g (1 lb) firm tofu, cut into small cubes 540 ml (19 oz) stewed tomatoes 540 ml (19 oz) kidney beans, rinsed and drained 1 red pepper, diced 1 medium-size onion, minced 2 garlic cloves, chopped 2 celery stalks, diced 1 litre (4 cups) of chicken stock 60 ml (4 tbsp) olive oil... Read More

Maple-glazed salmon filet with citrus fennel salad   INGREDIENTS (serves 4) To prepare the salmon 4 fresh salmon filets (around 120 g per serving) 1 tbsp. olive oil 1 tbsp. balsamic vinegar 2 tbsp. maple syrup 1 tsp. Dijon mustard 1 tsp. lemon juice Salt and pepper To prepare the fennel salad 2 fennel bulbs ½ red onion 1 pink grapefruit... Read More